3 pounds sauerkraut, drained
1/2 pound sliced bacon, cut into 1/4-inch strips
1 cup molasses or dark brown sugar
3 apples, peeled and quartered
1/4 cup wine
1 teaspoon caraway seeds
Fry bacon crisp; save fat. Drain bacon on paper towels and set aside. Put remaining ingredients into a pressure cooker and cook for 15 minutes; cool immediately. Add one-half the bacon to the other ingredients and brown in a large skillet in the reserved fat. Sprinkle the remaining bacon on top and serve.
Instead of using a pressure cooker, put one-half the bacon and all other ingredients into a large casserole dish and bake at 325 degrees F for 2 1/2 to 3 hours; baste with wine. Sprinkle the remaining bacon on top and serve. This will keep for up to 2 weeks refrigerated.